- I was lazy and ommitted any other raising agent bar the flour. The original recipe called for both baking powder, and baking soda. But this was after a long day of baking, I had bananas to use up, and I was ravenously hungry so I forewent this step. On the brightside, my version is bite-sized, and this leads to no leftovers. :) I didn't think it affected the taste at all, and the not-so-massive muffins were still quite light.
- If you don't have overly ripe bananas (read Brown/Black!), the muffins won't taste as nice. Instead of letting them go another few days and run the risk of not having the time to bake these treats then, pop the bananas on a waxed baking sheet, and roast in the oven for 15-20 mins at about 180degrees Celcius.
- Make the topping first, this way you won't be so panicked trying to get the muffins into the oven. Preparing your work bench before starting to bake-no matter how excited you are, will most definitely lead to a much happier baking experience, trust me I've made the mistake too many times!
1 and a half Cups self-raising flour
3/4 cup white sugar
1 lightly beaten egg
1/3 cup melted butter
3/4 cup glacé cherries, chopped
- Preheat oven to 190degrees Celcius
- Sieve flour into large bowl
- In another bowl beat together rest of ingredients
- Add this mixture gradually to flour while beating.
- When just about combined, add chopped cherries and beat gently.
- Spoon into cupcake cases.
- Top with premade topping.
- Bake for 18-20 minutes, or until an inserted knife/toothpick comes out clean.
2parts light brown sugar
2parts packed dark brown sugar
- Mix the dry ingredients together with your fingers in a small bowl.
- Add the softened butter and pinch between your fingers to make very dainty crumbs, finer than breadcrumbs.
Talk to you tomorrow on sUCCulent 98.3 at 11-12!
Stay sweet! x